SCALLOP CASSEROLE
This recipe was posted in our local newspaper on 6/21/1995, the recipe is from Iris Weare of Cape Neddick, Maine. I was cleaning out my recipe clippings and came upon this recipe, I have not tried it yet so I'm putting it here for safe keeping. The software wouldn't let me put in 1 sleeve of crackers but that is the amount to use.
Provided by Mainely Debbie
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- If using sea scallops cut them in half.
- Measure 1/4 cup of crused crackers and set aside.
- Sprinkle remaining crumbs evenly over the bottom of a 2 1/2 quart casserole.
- Cook scallops in boiling water or saute in frying pan with about 2 tablespoons butter for 2-3 minutes.
- Arrange over the top of the crumbs.
- Place asparagus over the top of the scallops.
- Layer egg slices over the top of the asparagus.
- Pour soup over the casserole.
- Sprinkle rest of crumbs and then cheese over the top.
- Pour melted butter over the top.
- Bake uncovered in a 350 degree oven for 35 minutes.
- NOTE: Casserole can be made ahead, make sure to cool the cooked scallops before assembling. Refrigerate until ready to bake.
Nutrition Facts : Calories 406.3, Fat 22.4, SaturatedFat 9.5, Cholesterol 209.1, Sodium 797.8, Carbohydrate 21.5, Fiber 1.9, Sugar 3.6, Protein 29.6
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